Expert Advice

Yes. Here's how to do it safely.

Just say no to a rubbery, crusty, dried-out scramble.

Add a pop of color and acidic punch to tacos, salads, sandwiches, and more.

Tame the flame in that fiery curry like a pro.

Here's how to tell them apart—and what to know about gravlax and kippered salmon too.

And does it matter where you store it?

There’s a reason chefs, recipe developers, and home cooks are starting to keep canned yellow tomatoes handy.

And what does it mean if the chocolate in your pantry looks grey and dusty?

Shortcut orgeat means that you can make mai tais on demand.

How long can you store olives—and do they ever really expire?

Dipping cauliflower florets in a wet dredge of water, oil, cornstarch, and flour makes them remarkably crunchy.

No matter your age, skill level, or kitchen set-up, you (yes, you) can make fresh pasta at home. Here’s how.

Don’t push it too far or you’ll end up with juice that tastes like laundry detergent.

Meringue has a reputation for being finicky, but these tips and recipes will have you piping in style.

Can you freeze cheese? It turns out the answer depends on the type of cheese, the way you prep it for freezing, and what you plan to do with it after thawing.

Transform your home bar game with this cocktail essential.

We asked pro bakers why pricking pie dough matters (and why sometimes it doesn’t).

The trick to keeping oxidation at bay is as easy as it gets.

Make seared scallops on a weeknight (yes, you), for a remarkably simple, elegant dinner at home.